- Servings: 12
- Course: Main Dish
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 tablespoon flour
- 1/2 cup water
- 1 tablespoon each garlic salt, onion powder, ground mustard
- 1 teaspoon pepper
- 1 teaspoon sweet paprika
- 3 1/2 to 4 pound pork shoulder (1 or 2 pieces)
- 12 sandwich buns
- 6 tablespoons Barbecue sauce, or to taste
- Reynolds™ Oven Bag, Large Size
PREHEAT oven to 325°F.
SHAKE flour in Reynolds Oven Bag; place in 13x9-inch baking pan. Add water to bag. Squeeze bag to blend water and flour.
COMBINE garlic salt, onion powder, ground mustard, pepper and paprika. Sprinkle and rub over all sides of pork. Add pork to bag.
CLOSE bag with nylon tie; cut six 1/2-inch slits in top.
BAKE 2 1/2 to 3 hours or until tender enough to shred. Remove any bones and visible fat. With 2 forks, shred meat. Skim fat from juices; pour enough over meat to moisten. Spoon into buns and drizzle with barbecue sauce.
REYNOLDS KITCHENS TIP
Substitute your favorite meat or barbecue seasoning blend for the seasonings.